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Stuffed Figs
Stuffed Figs Eileen Goltz | Dairy
27 minutes 15 minutes
12 minutes
20 stuffed figs

  • 10 fresh figs, washed, stems removed
  • ½ cup pine nuts
  • 8 oz. cream cheese, softened; reduced-fat or nonfat cream cheese, if desired
  • 2 Tablespoons grated orange zest
  • ½ teaspoon freshly ground black pepper

  1. Preheat the oven to 350°F.
  2. Spread the pine nuts on a baking sheet and bake 8-12 minutes until the nuts are lightly toasted. Remove them from the oven and set them aside to cool.
  3. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest and pepper, mixing until smooth.
  4. Slice each fig in half lengthwise.
  5. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.

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